What I love about roast chicken is that you can prepare it quickly, then stick it in the oven and forget it for about two hours. It's some easy stuff, and because it has skin on it, it comes out tender and juicy. It's hard to mess up!
1 whole chicken
salt and pepper
2 teaspoons minced garlic
1 lemon
1 can chicken broth
Heat the oven to 325 degrees. Spray a roasting pan or a 9 x 13 pan with cooking spray. Put a roasting rack in the pan, and spray it with cooking spray. Rinse the chicken and set it on the rack. Season it with salt and pepper, then rub the garlic over the outside of the chicken. Cut open the lemon and squeeze it over the chicken. Put the lemon halves inside the chicken. Pour the chicken broth in the pan.
Put the chicken in the oven and let cook for about 2 hours or until a meat thermometer reads 165. I am very sorry I forgot to take a picture of the browned bird. It was lovely. Carve the chicken and serve. I served ours with steamed broccoli, Twice-Baked Potatoes, and Lovely Lemon Rosemary Sauce.
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